Pumpkin Hummus

It is excellent as an hors d’œuvre with vegetable crudités or crackers.

August 18, 2011 | | Appetizers | Food | Recipes

The pumpkin gives otherwise ordinary hummus a smoother texture and richer flavour. It is excellent as an hors d’œuvre with vegetable crudités or crackers, or used as a hearty sandwich spread. And, yes, a pumpkin is a squash.

Pumpkin Hummus

Recipe submitted by: Rose DuPont




  • 15 oz (450 ml) can garbanzo beans, rinsed and drained well
  • 2 cups fresh pumpkin purée
  • 2 to 3 tbsp tahini
  • 2 tbsp olive oil
  • 2 cloves garlic, peeled
  • 1 tsp sea salt
  • 2 tsp ground cumin
  • 1/4 to 1/2 cup water
  • Juice of one lemon or two limes


  1. In food processor, add all ingredients except water.
  2. Purée and add water as needed to make light and smooth.
  3. Refrigerate until cold.
  4. Makes about 3 1/2 cups.
  5. Keeps well for 3 days.

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